Kare-kare Pork Pata Recipe | Healthy Pork Recipe

Kare-kare Pata Recipe

Ingredients
2 lbs. Pork shank (pata), cut into 2 inch thick pieces

1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy, cleaned
1 1/2 cups string beans, cut in 3 inches length
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water or beef broth salt
1/4 cup shrimp paste (bagoong)

Procedures:

• Pour 2 liters of water in a pot. Bring to a boil. Add about 3 teaspoons of salt, and put in the pork shank. Simmer for 1 hour.
• Remove the pork from the pot. Set aside. In a pot of hot cooking oil clean. Saute garlic and onion.
• Add the black pepper. Revolver. Add the pork. Cook for 2 minutes.Put in the fish sauce, crushed peanuts, peanut butter and annatto. Revolver.
• Pour in the beef broth (or water). Bring to a boil. Simmer for 20 to 30 minutes, stirring occasionally. Add water if necessary.
• When the texture thickens, add the eggplant. Cook for 5 minutes.
• Put-in the green beans. Cook for 3 minutes.Add the bok choy. Cover and then turn off heat. Let cook vegetables using waste heat for 5-7 minutes (do not remove cover).
• Transfer to a serving bowl. Serve with shrimp paste.

Ginataang Galunggong | Tulingan Recipe | Healthy Seafood Recipe

Ginataang Galunggong | Tulingan Recipe

Ingredients
4 pieces medium round scad (galunggong), cleaned and salted
4 pieces Serrano peppers
3 cups coconut milk
1 knob ginger, sliced into strips
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
1 small red onion, sliced
2 cloves crushed garlic

Procedures:

• Pour the coconut milk in a wide pot. Boil.
• Add garlic, ginger, onion, fish sauce and black pepper. Revolver. Cover and cook for 5 minutes.
• Place fish in the pan along with the Serrano pepper. Cover and continue cooking on medium heat for 30 minutes.
• Remove the cover. Let the sauce is reduced to about 1/2 to 3/4 cups.
• Transfer to a serving platter. Serve with hot rice.

Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

Lemon Chicken Recipe | Healthy Chicken Recipe

Lemon Chicken Recipe 

Ingredients
For the Chicken
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions, to serve

For the Sauce
1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
salt and freshly ground black pepper

Procedures:

• Place chicken in a bowl and mix with soy sauce. Let marinate for 30 minutes.
• To make the sauce, mix the lemon zest and juice with sugar water and cornstarch in a small saucepan. Bring to a boil, stirring constantly until thickened, then keep warm.
• Meanwhile, heat the oil in a heavy-based saucepan. Beat egg yolks and cornstarch in a small bowl to make a paste. Stir in the chicken and fry dough for three or four minutes on each side until golden and cooked through.
• Transfer to a plate and spoon the hot lemon sauce over chicken. Sprinkle chives over the dish before serving.

Steamed Fish on Soft Tofu with Black Bean Sauce Recipe | Healthy Seafood Recipe

Steamed Fish on Soft Tofu with Black-bean Sauce

Ingredients
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers

Procedures:
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.

2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.

3. Pour 1-3 inches of water in the bottom of a steamer  Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.

4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.

5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).

7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.

Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.

Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.

Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.

Mango and prawn salad Recipe | Healthy Seafood Recipe

Mango & prawn salad Recipe

Ingredients
1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper

Procedures:
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.

Sizzling Beef Steak Recipe | Healthy Beef Recipe

Sizzling Beef Steak Recipe

Ingredients:
* Beef under cut (cut into thin slices) 350 gm
* Chopped Garlic 3-4 cloves
* Chopped ginger 1 tbsp
* Yellow Papaya with skin (paste) 2 tbsp
* Salt to taste
* Mustard pate 1 tsp

For Sauce:
* Chicken stock 5 tbsp
* Ketchup 2 tbsp
* Chili garlic sauce 2 tbsp
* Lemon 1
* Chopped Garlic 1 clove
* Sugar 1 tbsp
* Worcestershire sauce 2 tbsp
* Soya sauce 2 tbsp
* Cinnamon powder 1/4 tsp
* Sugar 1 tbsp
* Black pepper 2 tsp

Procedures:

• Combine meat, garlic, salt, papaya and ginger paste. Mix well. Add paté mustard and mix again. Let marinate for 10 to 15 minutes. Do not leave for long.
• Take a skillet or grill pan and grease with a little oil. Place slices in the preheated dish and simmer to give them color. Do not overcook to keep them juicy.
• When the steaks are ready, keep them apart. To make the sauce, heat a little oil in a skillet and saute the garlic.
• Add the chicken broth, cinnamon powder, black pepper, and sugar, ketchup and spicy garlic sauce. Mix well. Add the soy sauce and Worcestershire sauce and stir. Simmer for a while.
• Add lemon juice and stir.
• Add the steaks with the sauce, but do not use a spoon. Use onion slices, chopped onion sprigs for garnish. Combine and pour some oil varnish. Place the glazed onions sizzling on the hot plate and pour into the meat and serve immediately.